Rice By-Products: Phytochemicals and Food Products Application

ISBN-13: 9783030461522 / Angielski / Twarda / 2020 / 129 str.

Bee Ling Tan; Mohd Esa Norhaizan

Spis treści

Table of Contents

1        Introduction and Background                                                                     1

References                                                                                                      7

2        Rice demands: A Brief Description                                                            9

2.1       Rice Production                                                                                  12

References                                                                                                      14

3        Production of Rice By-Products                                                                  16

3.1       Rice Processing                                                                                   18

3.2       Processing Treatments Affect the Phytochemical Contents of Rice  21

3.2.1    Physical Treatment                                                                 22

                                    3.2.1.1 Effect of Grinding on Phytochemicals in Rice           22

                                    3.2.1.2 Effect of Thermal Processing on Phytochemicals      24

in Rice

 

                                    3.2.1.3 Effect of Extrusion on Phytochemicals in Rice          26

3.2.2    Chemical Treatment                                                                29

3.2.2.1 Effect of Germination on Phytochemicals in Rice     29

3.2.2.2 Effects of Fermentation on Phytochemicals in Rice  30

            3.3       Rice By-Products                                                                                33

                        3.3.1    Rice Bran                                                                                33

                        3.3.2    Rice Germ                                                                               36

                        3.3.3    Rice Straw                                                                              37

                        3.3.4    Rice Husk                                                                               38

                        3.3.5    Broken Rice                                                                            41

                        3.3.6    Brewers’ Rice                                                                         42

            References                                                                                                      43

 

4        Phytonutrients and Antioxidant Properties of Rice By-Products           55

4.1       Vitamin E                                                                                           56

4.2       Gamma-Oryzanol                                                                                65

4.3       γ-aminobutyric Acid                                                                           68

4.4       Phytic Acid                                                                                         71

4.5       Antioxidant Activity and Phenolic Compounds                                 74

4.6       Other Potential Component in Rice By-Products                              81

4.6.1    Dietary Fiber                                                                           81

            References                                                                                                      84

5        Potential Health Benefits of Rice By-Products                                          95

5.1       Antiobesity Activity                                                                           96

5.2        Chemopreventive Effect                                                                     99

5.3        Cholesterol-Lowering Activity                                                           110

5.4        Hypoglycemic Effect                                                                          118

5.5        Other Related Health Benefits                                                            123

5.5.1        Neurodegenerative Diseases                                                   123

5.5.2        Osteoporosis                                                                            127

5.5.3        Arthritis                                                                                   130

References                                                                                                      131

6        Application in Food Products                                                                      143

References                                                                                                      158

7        Summary and Future Prospects                                                                  162

References                                                                                                      167

Conclusion

O autorze

Dr. Bee Ling Tan is a researcher in the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia in Serdang, Selangor, Malaysia.

Dr. Mohd Esa Norhaizan is an Associate Professor in the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia in Serdang, Selangor, Malaysia.

Blurb

Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phytochemicals present in rice by-products such as vitamin E, dietary fiber, γ-oryzanol, γ-aminobutyric acid (GABA), and phytosterols.

Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, "Rice By-products: Phytochemicals and Food Products Application" provides full coverage of issues pertaining to rice by-products, namely rice demands and rice by-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.